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Ingredientes
- 1 x 1.8kg fillet of beef trimmed of all fat
- 68 clv garlic peeled and cut into fine slivers
- 100 gm prosciutto fat cut into similar sized slivers
- 1 handf fresh rosemary leaves sea salt and freshly grnd black pepper
- 300 gm coppa di parma sliced thinly
- 2 Tbsp. extra virgin olive oil
- 50 gm butter
- 2 med red onions peeled and minced
- 1/2 head celery trimmed and minced bottle Freisa or possibly another red wine From Barolo
- 50 x 85 ml chicken or possibly veal stock if necessary (qv)
Direcciones
- With a sharp knife make small incisions all over the fillet following the grain of the meat.
- Into each incision insert a sliver each of garlic and prosciutto fat with a few rosemary leaves and some salt and pepper.
- Now carefully wrap the fillet from end to end with the coppa slices slightly overlapping them and tie on proportionately with string keeping the string turns close together.
- You may not use all the coppa in that case cut the remainder into slivers.
- In a saucepan just large sufficient to hold the fillet heat the oil and butter and gently brown the wrapped fillet on all sides.
- Remove and set aside.
- Add in the onion and coppa and gently fry till the onion has become light brown.
- Now return the fiilet to the pan and add in sufficient wine to come halfway up the sides of the fillet.
- Bring to the boil reduce the heat and cover with a piece of moistened greaseproof paper and put on the lid slightly askew.
- Simmer gently for 20-30 min
- Test the meat by pressing the fillet if it gives gently to your touch it will be rare.
- Remove from the pan.
- The sauce should be quite dense; if too thin reduce over a fierce heat.
- Check for seasoning.
- Untie the string slice the fillet and spoon over the juices.
- Serve with wet polenta (qv).
- Serves 6
